ONTARIO SAUSAGE AND PEPPER SKILLET

Ingredients

1/2 lb (225 g) fresh Ontario sausages

1/2 lb (225 g) whole grain pasta, such as fusilli or rotini

2 tbsp (25 mL) olive oil

1 onion, sliced

1 red pepper, sliced

2 tbsp (25 mL) pesto

Garnishes (optional):

Chopped, black olives

Crumbled feta

Directions

Slice sausage into rounds. Cook pasta according to package instructions. Drain pasta while reserving 1 cup (250 mL) of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium high heat; brown sausage all over, about 5 minutes. Reduce heat, cover and cook until cooked through, about 10 minutes. Transfer to cutting board and slice.

In same pan, add onion and pepper and cook until onion is tender crisp, about 5 minutes. Toss in cooked pasta, sliced sausage and pesto. Stir, adding enough of the cooking liquid to make a sauce.

Sprinkle with chopped olives and crumbled feta (optional, to taste).

Makes 4 servings.

PER SERVING: about 390 cal, 13 g pro, 12 g total fat (4 g sat fat), 49 g carb, 7 g fibre, 25 mg chol, 310 mg sodium.  %RDI: iron 15%, calcium 8%, vit A 25%, vit C 90%

Source:  www.ontariosheritagemeat.ca

ONTARIO TURKEY COBB SALAD

Ingredients

Dressing:

2 tbsp (25 mL) white wine vinegar

1 tbsp (15 mL) Dijon

1 tsp (5 mL) sugar

1/4 tsp (1 mL) salt and fresh cracked pepper

 1/3 cup (75 mL) olive oil

Salad:

1 head Boston lettuce, broken into bite sized pieces

1 lb (454 g) Ontario turkey breast, chopped

1 cup (250 mL) chopped, cooked Ontario bacon

4 eggs, boiled and quartered

2 cups (500 mL) cherry tomatoes, halved

1 avocado, chopped

1/4 cup (50 mL) crumbled blue cheese (optional)

Directions

In measuring cup, whisk together white wine vinegar, Dijon, sugar, salt, pepper and oil until well blended.

In shallow bowl, arrange lettuce. Arrange turkey, bacon, eggs, tomatoes and avocado and cheese (if using) in rows. Drizzle with dressing and serve.

Makes 4 servings.

Tip: If you aren’t a fan of blue cheese, substitute an equal amount of creamy crumbled goat cheese instead.

PER SERVING: about 300 cal, 31 g pro, 14 g total fat (3 g sat fat), 14 g carb, 3 g fibre, 275 mg chol, 620 mg sodium.  %RDI: iron 10%, calcium 8%, vit A 45%, vit C 25%

Source:  www.ontariosheritagemeat.ca

Ingredients

1/2 English cucumber, thinly sliced

4 radishes, thinly sliced

1/2 tsp (2 mL) coarse salt and fresh cracked pepper

1 tbsp (15 mL) minced red onion

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) olive oil

1/2 tsp (2 mL) sugar

8 6-inch flour tortillas, warmed or grilled

1/4 cup (50 mL) chipotle BBQ Sauce

1 avocado, peeled and sliced

1/2 lb (225 g) sliced Ontario deli roast beef

Garnishes (optional):

1/4 cup (50 mL) cilantro sprigs

4 lime wedges

Directions

In bowl, combine cucumber, radishes, salt, pepper, red onion, cider vinegar, olive oil and sugar until well blended. Let sit for 10 minutes and up to one day.

Brush one side of warmed or grilled tortillas with sauce. Divide avocado slices and beef into eight portions.  Place one portion in each tortilla and top with cucumber mixture. Garnish with cilantro and serve with lime wedges.

Makes 4 servings.

PER SERVING: about  266 cal, 18 g pro, 16 g total fat (3 g sat fat), 48 g carb, 4 g fibre, 30 mg chol, 680 mg sodium. %RDI: iron 25%, calcium 10%, vit A 2%, vit C 15%

Source:  www.ontariosheritagemeat.ca

Ingredients

12 lrg shrimp

1 pound dry egg fettuccine

1/3 cup unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Kosher salt

Freshly ground black pepper

Directions

Bring a large pot of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm.

Meanwhile in a large skillet over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm.

Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.

Ingredients

1 lb (454g) mini potatoes, quartered

1/2 red onion, sliced

2 tbsp (25 mL) olive oil

1/2 tsp (2 mL) each, salt and fresh cracked pepper

1 tsp (5 mL) dried rosemary

2 cups (500 ml) cremini mushrooms, quartered

2 cups (500 mL) chopped Ontario back bacon

12 eggs

1/2 cup (125 mL) milk

1 cup (250 mL) shredded old cheddar

1/4 cup (50 mL) fresh chopped parsley

Directions

Preheat oven to 425°F (225°C).

In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary.  Transfer to skillet and roast in oven, stirring occasionally, until potatoes are golden and tender, about 15 minutes.

Transfer skillet to stovetop, over medium high heat and add mushrooms and bacon, stirring often until mushrooms are golden and bacon is cooked through, about 2 minutes.

In bowl, whisk eggs and milk until well blended. Pour over bacon mixture in skillet. Move mixture around with spatula and when eggs are almost completely set, sprinkle with cheese and return pan to oven. Bake until egg is puffed and cheese is melted and bubbling, about 10 minutes.

Let sit for 5 minutes. Sprinkle with parsley and slice into wedges.

Makes 8 servings.

PER SERVING: about 230 cal, 16g pro, 11g total fat (3.5g sat fat), 14g carb, 2g fibre, 330mg chol, 410mg sodium. %RDI: iron 10%, calcium 10%, vit A 15%, vit C 25%

Source:  www.ontariosheritagemeat.ca